Ricotta Cookie Cake ___

Ricotta Cookie Cake

Ingredients

For the Cake:

  • 1.5 cups 00 or all purpose flour
  • 0.5 teaspoon baking soda
  • 0.5 teaspoon salt
  • 0.75 cup butter, room temperature
  • 1 cup sugar
  • 3 packets Vanillina Powder or 1 tablespoon vanilla extract
  • 15 ounces whole milk ricotta cheese, room temperature
  • 3 large eggs

For the Glaze:

  • 2 cups confectioners sugar
  • 3 tablespoons plus 1 teaspoon whole milk
  • 1 packet Vanillina powder or 1 teaspoon vanilla extract
  • rainbow nonpareils for decorating

Directions

Find the ingredients you need for this recipe HERE.

To make the Cake:

  1. Preheat your oven to 350 degrees. Spray a 9 inch springform pan with baking spray.
  2. In a mixing bowl whisk together the flour, baking soda and salt. Set aside.
  3. In another mixing bowl combine the butter, sugar and vanilla. Using an electric mixer beat until fluffy, about 5 minutes. Add in the ricotta and beat until fully incorporated.
  4. Beat in the eggs one at a time making sure each one is fully incorporated after each addition.
  5. Sift the dry ingredients over the top and fold them into the batter using a rubber spatula until fully absorbed.
  6. Pour the batter into the prepared pan and bake for 45-50 minutes. Cool the cake in the pan for 15 minutes. Cool completely before glazing.

To make the Glaze:

  1. In a small bowl, whisk together the confectioners sugar, milk and vanilla until smooth. The glaze will be thick.
  2. Spread the glaze over the cake and decorate with rainbow nonpareils.